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Nothing beats the aroma of freshly baked bread wafting through the house. This Traditional White Bread Recipe is a timeless classic, perfect for beginners and seasoned bakers alike. With just a few simple ingredients, you can create a loaf that's soft, fluffy, and utterly irresistible. Let's dive into the magic of homemade bread-making!
The name of the recipe: Traditional White Bread Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions:
- In a large mixing bowl, dissolve sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast mixture. Mix in flour one cup at a time.
- Knead dough for 7 minutes. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
What You Will Need
Read more: Amish White Bread Recipe
What you will need to make traditional white bread
- All-purpose flour: Provides structure and texture, creating a soft, fluffy loaf with a tender crumb.
- Warm water: Activates yeast, helping dough rise and develop a light, airy texture.
- Sugar: Feeds yeast, promoting fermentation and adding a touch of sweetness to the bread.
- Active dry yeast: Leavens the dough, creating a light, airy loaf with a pleasant rise.
- Vegetable oil: Adds moisture and richness, resulting in a softer, more tender crumb.
Tools and Instruments Needed
What tools/instruments will be needed to make Traditional White Bread Recipe
- Mixing bowl: Essential for combining ingredients and allowing the dough to rise properly.
- Measuring cups: Ensure accurate ingredient proportions for consistent results.
- Wooden spoon: Ideal for stirring and mixing the dough without damaging it.
- Loaf pans: Shape the dough into loaves and provide structure during baking.
- Damp cloth: Keeps the dough moist while it rises, preventing it from drying out.
- Oven: Bakes the bread to perfection, giving it a golden crust and soft interior.
Traditional White Bread Recipe
A simple and traditional white bread recipe perfect for sandwiches and toast.
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Ingredients:
Main Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water
- 2 tbsp Sugar
- 1 tbsp Active dry yeast
- 2 tbsp Vegetable oil
- 1 tsp Salt
Instructions:
- 1. In a large mixing bowl, dissolve sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- 2. Mix salt and oil into the yeast mixture. Mix in flour one cup at a time.
- 3. Knead dough for 7 minutes. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- 4. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- 5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Notes:
For a softer crust, brush the top of the bread with melted butter after baking.
Read more: Bread Machine Bread Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 2gCalcium: 10mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- After first rise, punch down dough.
- Shape into loaves, place in loaf pans.
- Cover with plastic wrap, refrigerate overnight.
- Next day, let dough come to room temp, rise until doubled.
- Bake as directed.
Freezing Instructions
- Bake bread, let cool completely.
- Wrap loaves tightly in plastic wrap.
- Place wrapped loaves in a freezer bag.
- Freeze up to 3 months.
- Thaw at room temp, reheat in oven if desired.
Using vegetable oil in the dough helps keep the bread moist and extends its shelf life, making it stay fresh longer.
Frequently Asked Questions
FAQ:
How long does it take for the dough to rise?
About 1 hour for the first rise, then 30 minutes for the second rise.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might need to adjust the water amount.
What temperature should the water be for the yeast?
Warm, around 110°F (43°C). Too hot can kill the yeast.
How do I know when the bread is done baking?
Tap the bottom of the loaf; it should sound hollow. Or use a thermometer; it should read 190°F (88°C).
Can I freeze the bread?
Yes, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
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